Mussels with Pernod and Cream
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2; can be doubled
- 3 tablespoons chopped fresh parsley
- 1/2 cup whipping cream
- 1/4 cup diced red bell pepper
- 2 pounds mussels, scrubbed, debearded
- 1 1/4 cups dry white wine
- Carbohydrate 44 g(15%)
- Cholesterol 193 mg(64%)
- Fat 29 g(45%)
- Fiber 2 g(7%)
- Protein 57 g(113%)
- Saturated Fat 14 g(68%)
- Sodium 1343 mg(56%)
- Calories 812
Preparation Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.
Preparation Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.
